Matthew Carter Executive Chef Zinc Bistro, The Mission, The House Brasserie, Fat OX Like many chefs, Matt Carter’s culinary career began as a dishwasher. He’d moved to California from his native Arizona, and took a barely-bill-paying job washing dishes at The Eggery breakfast restaurant in San Diego. But something happened. Carter immediately took to the restaurant business and made his way to the line, working as a prep cook. He fell in love with idea of embarking on a career in the kitchen, so he enrolled at the Scottsdale Culinary Institute, graduating in 1989. After culinary school, Carter cooked at Scottsdale’s La Chaumiere, where he was immediately obsessed with the artistry, demands and disciplines of French gastronomy. His experience there inspired him to pursue additional classical training in Paris, where he took courses at Le Cordon Bleu and refined his skills at various restaurants. Upon his return to Arizona in 1992, his Parisian experience helped him land a job as Chef de Partie at Christopher’s Fermier Brasserie, the highly acclaimed restaurant of chef/restaurateur Christopher Gross. He cooked there for more than six years, ascending to the position of Chef de Cuisine. Thanks to a chance meeting with Chef Thomas Keller in 1998, Carter was given the opportunity to cook in another acclaimed kitchen—the illustrious French Laundry in Napa Valley. After working as Chef Poissonnier (fish cook) for Keller, Carter returned to Scottsdale to work as Executive Chef at Michael’s at the Citadel. After two-and-a-half years at Michael’s, he left to collaborate with restaurateur Terry Ellisor in creating Zinc Bistro in 2001. To this day, Zinc...

Rochelle Daniel Bio Executive Chef Fat OX After discovering her lifelong passion for cooking at the age of 15, Fat OX Executive Chef Rochelle Daniel embarked on an illustrious culinary journey that has culminated in her current role overseeing one of the top new restaurants in Scottsdale, AZ. A native of Phoenix, Rochelle graduated from the Scottsdale Culinary Institute before securing a position at Zinc Bistro in Scottsdale, cooking under the award-winning Executive Chef, Matt Carter, and working her way up to become Chef de Cuisine. After moving to Sedona, AZ, Rochelle most recently served as the executive chef for both the award-winning Cress on Oak Creek and Etch Kitchen & Bar at L’Auberge de Sedona. Now back in Scottsdale, Rochelle has been reunited with Chef Matt Carter to handcraft the Fat OX’s modern takes on the authentic, ingredient-driven and hearty recipes of rural Italy. Chef Rochelle’s unique creativity combined with her understanding of current dining trends has provided her many highly-esteemed opportunities. A few career highlights include an appearance on the 2017 season of Food Network’s Chopped Grill Masters, consulting for restaurants across Arizona, offering food demonstrations through Food Network and acting as a personal chef for families with specific nutritional needs. She has also been recognized as one of the Valley’s “Top 5 Sous Chefs” by the Arizona Republic and as “Best Sous Chef” by AZcentral.com....

Ana Garza Pastry Chef: Elements at the Sanctuary on Camelback Mountain Resort and Spa Ana Garza is the Pastry Chef at Elements at the Sanctuary on Camelback Mountain Resort and Spa. Ana has been a part of the resort’s pastry team for six years and has been featured at numerous events, including the resort’s Lunch and Learn Series and the Nirvana Food and Wine Festival. Before joining the Sanctuary, Ana worked on the catering team at The Phoenician Resort where she had the chance to hone her skills in the kitchen. In Ana’s early career, she held an externship with the culinary team at Disney World in Orlando. It was during this externship that she decided to pursue her passion in pastry. Ana grew up in Mexico and moved to Phoenix when she was just 11. She holds an Associate’s Degree in Culinary Arts from Le Cordon Bleu in Scottsdale, Arizona. When she’s not in the kitchen she enjoys spending quality time with here 4 year old son...

Gian Franco Brugaletta started his career in Caracas Venezuela, where he is originally from. After working for several years in the advertising industry he decided to follow his true passion, cooking. Greatly influenced by his Italian heritage, (mostly his Grandmother) he decided to pursuit his true calling. He opened up a sushi laboratory and created a wide list of catering clients. After studying and working in the Venezuelan capital, he decided to move to Italy’s Asti region to continue his studies. After having been a student at the ICIF International Culinary Institute for Foreigners outside Turin, he worked with world renowned Chef. Moreno Cedroni at La Madonnina del Pescatore. He later moved to Monaco where he worked for the Monaco Restaurant Group at the traditional Italian Bistro La Saliere in Monte Carlo and then for the world-renowned Societe de Bains de Mer. In summer of 2010, Chef Brugaletta was called to open the new Buddha Bar in Monte Carlo Monaco, as Executive Chef, where he surprised guests every evening for the last seven years. In 2017, Chef Brugaletta opens nonna- urban eatery in Old Town Scottsdale. Nonna delights patrons with urban, globally-inspired dishes made from seasonal and carefully selected ingredients, amazing techniques and a touch of...